Walnut-Stuffed Eggplant

Serves 6

The individual-serving entree can be made ahead, then reheated just before serving. Salting the eggplant before cooking it eliminates any potential bitterness, but skip this step if you are watching your sodium.

ingredients

3 medium eggplants
2 Tbsp plus 4 tsp olive oil, divided
2 medium onions, diced
1 1/2 pint grape tomatoes, halved
3/4 cup roughly chopped walnut pieces
2 1/4 tsp ground cinnamon
1 1/2 tsp oregano
1/4 cup whole-wheat breadcrumbs
3/4 cup crumbled feta
lemon wedges, optional for garnish

directions

1
Halve eggplants lengthwise, and scoop out flesh and seeds, leaving 1/2 inch thick edges on eggplants’ shells. Cut scooped out flesh into 1/2 inch pieces and set in colander. Sprinkle eggplant pieces and inside of eggplant shells with salt. Let stand 25-30 minutes, or until beaded with moisture. Rinse eggplant shells and pieces in cold water, and pat dry.
2
Bring large pot of salted water to a boil. Drop eggplant shells in water and simmer 5-8 minutes, or until barely tender when pierced with fork. Drain in colander, cool and pat dry.
3
Meanwhile, heat 1 Tbsp olive oil in large skillet over medium-high heat. Saute onions 3 minutes, or until translucent. Add eggplant pieces, tomatoes, walnuts, cinnamon, oregano, and 1/4 cup water. Season with salt and pepper, if desired. Cook 8 minutes, or until vegetables are softened and browned, stirring occasionally.
4
Preheat oven to broil. Toss bread-crumbs with 4 tsp olive oil in bowl. Brush each eggplant shell with 1/2 tsp oil, and place cut-side up on baking sheet. Broil 5 minutes, or until tender and starting to brown. Reduce oven heat to 375°F.
5
Divide filling among eggplant shells. Sprinkle each stuffed eggplant with breadcrumb mixture, and top with feta cheese. Bake 35 minutes, or until heated through and browned on top.
6
Serve with lemon wedge, if using.